There are a lot of fully cooked hams in stores, but it’s tradition to glaze and cook the ham first, which makes it taste even better. Cooking ham in a convection oven means adjusting both temperature and cook time slightly from conventional oven recipes.
There are so many kinds of ham that the USDA Food Safety and Inspection Service (USDA FSIS) wrote an entire article to explain the differences and how to cook each kind. So before you start cooking, make sure you know what kind of ham youre dealing with.
One of the most important questions you may have is: What’s the difference between cured and uncured ham? Curing meat means adding salt, nitrites or nitrates, and other spices to help it stay fresh and develop its color and flavor. Curing spices can be rubbed on the meat or injected into it. Depending on the method used, they can give the meat a rich flavor and a color that ranges from deep pink to mahogany.
Your ham may also be smoked, boiled or, less commonly, completely uncured. This ham is called “fresh” and will be marked as such. It will be pale beige or pink, like a pork roast that hasn’t been cooked yet.
Because different kinds of ham are so different, even the USDA FSIS says to read the label carefully to make sure you know what kind of ham you have and how to cook it right.
It’s easy and quick to make this classic dish when you cook ham in a convection microwave oven. A lot of people don’t use convection microwaves to cook meat, but when they are used correctly, they can make juicy, flavorful meat. This article will show you how to cook ham in a convection microwave oven so that it has the best texture, moisture, and taste.
Benefits of Using a Convection Microwave Oven
Convection microwave ovens have a fan that circulates hot air around the food as it cooks, allowing for quick, even heating. Here are some of the benefits of using one to cook ham:
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Shorter cooking time – The convection feature can reduce cooking time by up to 30% compared to a regular microwave. This allows you to get dinner on the table faster.
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Even heating – The circulating hot air promotes uniform cooking, preventing cold or hard spots on the ham
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Added browning and crisping – The convection fan moves air similar to a conventional oven, helping to brown and crisp the exterior of the ham
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Moist interior – The microwave function cooks food fast, sealing in moisture so the ham stays tender.
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Easy to check—The glass turntable and interior light make it simple to see when it’s done and flip or rotate as needed.
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Space saving – Convection microwaves are more compact than traditional ovens, conserving precious counter space.
Tips for Selecting and Preparing Ham
Choosing the right cut of ham and proper prep are key to achieving the best results when cooking in a convection microwave oven. Here are a few tips:
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Select a boneless, fully cooked ham. The bone can interfere with microwave cooking.
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Opt for a smaller ham, around 4-6 lbs. Larger hams won’t fit or may cook unevenly.
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Trim excess fat to prevent greasy spots. Leave a thin layer for moisture.
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Score the fat in a diamond pattern which helps the glaze adhere.
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Let the ham sit at room temperature for 30 minutes before cooking for more even heating.
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Place the ham on a microwave-safe roasting rack inside a dish to allow air circulation.
Step-by-Step Guide to Cooking Ham in a Convection Microwave
Follow these simple steps for juicy, delicious ham cooked to perfection in your convection microwave oven.
1. Prepare the Ham
- Start with a 4-6 lb boneless, fully cooked ham at room temperature.
- Trim off any hardened fat or skin.
- Score the remaining fat in a diamond pattern. This allows the glaze to seep into the meat.
2. Place on Roasting Rack
- Set the ham on a microwave-safe roasting rack inside a microwave-safe baking dish. The rack elevates the ham for air circulation.
3. Add Water to Dish
- Add 1 cup of water to the bottom of the baking dish below the rack. The water steams the ham as it cooks.
4. Cover Ham
- Cover ham tightly with microwave-safe plastic wrap to keep moisture in. Make sure no edges are loose.
5. Cook Ham
- Cook ham on convection roast or bake setting for approximately 18-24 minutes per pound.
- For a 5 lb ham, cook for 90-120 minutes.
- Turn or rotate ham halfway for even cooking.
6. Check Temperature
- Check temperature using a meat thermometer, inserting into thickest section. Ham should reach 145°F.
7. Let Sit Before Slicing
- Remove ham from microwave, tent with foil and let sit for 10 minutes before slicing. This allows juices to redistribute.
8. Add Glaze
- Glaze ham just before serving by coating with your favorite glaze or pineapple slices and cherries.
Helpful Tips and Suggestions
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Add aromatics like garlic, onion and herbs to the water in the baking dish for extra flavor.
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Brush ham with maple syrup, brown sugar or honey 10 minutes before done for a delicious crust.
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Infuse flavors by adding apple juice, ginger ale or wine to the water in the baking dish.
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For best results, use 50-70% power during cooking to allow the inside to heat through.
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If ham seems to be cooking unevenly, open microwave door and rearrange or rotate it.
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Let the ham rest for at least 10 minutes before slicing for easier cutting and juicier meat.
With this easy convection microwave method, you can enjoy savory, juicy ham any night of the week without heating up the whole oven. Once you get the cooking time dialed in for your microwave, this can become your go-to recipe for quick holiday meals and easy Sunday dinners. Experiment with different glazes and flavors until you find a combination your whole family loves.
Prep Your Ham and Glaze
In most cases, youll be dealing with a fully cooked ham. Prepare it by trimming away excess fat and scoring it all over with a sharp knife. Make these shallow cuts in opposing directions to create a square or diamond pattern for better coverage.
Place the ham on a rack in a broiling pan. If the ham is whole, put it on its side; if it’s cut, put it cut-side down. Wet the bottom of the pan with water to help the ham stay moist. Adding herbs to the water will also make the ham taste better. If you dont have a cover for the broiling pan, create a foil tent over the ham.
Next, combine sweet and tangy ingredients to create a glaze. Adding brown sugar, Dijon mustard, and apple cider vinegar to taste and stirring them together will make a simple but tasty glaze. Simmer the glaze until it’s about half gone. Other common glaze ingredients include honey, rice vinegar, pepper, Worcestershire sauce and assorted spices.
As youre prepping the ham, set the oven to preheat. Most of the cooking temperatures published for ham are calculated for a conventional oven. Most experts say that if you use a convection oven instead of a regular oven, you should set it 25 degrees Fahrenheit lower.
If your ham doesnt have specific temperature directions on it, the USDA FSIS recommends setting a conventional oven no lower than 325 F to reheat a pre-cooked ham — which translates to 300 F for a convection oven.
Once the oven is preheated, slide the pan into its center. Different experts have different ideas about how often you should glaze your ham. Some say to do it every 10 to 20 minutes and baste it with pan juices while you’re at it, while others say that just one glaze, about 20 minutes before the ham is done, is enough.
To get a delicious, caramelized crust on your glazed ham, glaze it many times. Then, near the end of the cooking time, take off the foil tent or lid and set the oven to broil for a few minutes. Watch carefully to make sure the ham doesnt burn.
The University of Kentucky says that convection ovens cook food up to 25 percent faster than regular ovens. But converting convection oven vs. regular cooking times isnt an exact science. If you use a meat thermometer to check when your ham is done, you can be sure of good results and safe food.
According to FoodSafety.gov, a cooked ham (which is what youll most commonly find in stores) should be reheated to an internal temperature of 165 F — although they allow an exception of 140 F for cooked hams that were packaged in a USDA-inspected plant. If youre working with a fresh ham, it should be heated to an internal temperature of 145 F, then allowed to rest for three minutes.
If you have an oven-safe leave-in thermometer, you can check the temperature inside the ham without even opening the oven door.
The USDA FSIS recommends placing your meat thermometer midway into the cut of meat; if the bone is still in your ham, place the thermometer to avoid it. And if your ham is an irregular shape, check its temperature in several places to be sure its cooked all the way through.
How to Bake Ham in Convection
FAQ
How long does it take to cook a ham in a convection oven?
Can I cook ham in a microwave oven?
Does a convection oven cook faster than a microwave?
How do you cook a Ham in a convection oven?
Heat the oven to 300 degrees in the Combination Convection Steam Mode. Place the ham on a rack in a shallow pan and add ½ cup of water of stock to the pan. Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees. Estimate the cooking time and add any glaze for the last 15 minutes of cooking.
How do you cook a Ham in the microwave?
Cover just the outer cut edge with a thin strip of foil (see note above) to protect it from overcooking and place the ham, cut side up, into a cooking bag. Seal the bag and place in a microwave safe baking dish. Make slits on top of the cooking bag for steam to escape. Place in the microwave on 50% power and cook for 12 to 15 minutes per pound.
Should you cover a Ham in a convection oven?
It’s not necessary to cover the ham while cooking in a convection oven, as the even heat distribution will help the ham cook evenly and develop a delicious crust. However, if the ham starts to brown too quickly, you can loosely cover it with foil to prevent over-browning. What are some recommended glazes for cooking ham in a convection oven?
Why do you need a convection oven to cook Ham?
Convection ovens are ideal for cooking ham because they circulate hot air around the meat. Creating an even and consistent cook. A convection oven is like a regular oven but with a special fan inside. That blows hot air around the food you’re cooking. This hot air helps cook the food faster and more evenly.